Step 1

Cook the polenta flour, vegetable broth, olive oil, salt and pepper at low to medium heat in a pot. Cook for around 10 minutes, or until it is thick and it starts separating from the pot.

Step 2

Line a baking sheet with baking paper and transfer the mixture. Refrigerate for around 2 hours or until hard (alternatively you can bake it for 20 minutes at 425°F (220ºC) so it hardens faster).

Step 3

Cut it in strips (a bit larger than french fries).

Step 4

Deep fry at 350°F (180ºC) for around 5 minutes, or until golden brown.

Step 5

Remove excess heat with paper towels.

Step 6

Serve with rosemary oil and fresh rosemary.